Lobster Cassoulet Recipe

Lobster Cassoulet Recipe

Lobster and vegetables enrich this hearty casserole

Cassoulet is a traditional French slow-cooked stew or casserole. This lighter — but still luxe — lobster cassoulet recipe comes to us from David Penny, executive chef at The Great Estates of Niagara. You can easily leave out the lobster and use vegetable stock to make this a vegetarian meal. Serve it with some warm bread for a sumptuous dinner.

Cassoulet is a traditional French slow-cooked stew or casserole. This lighter — but still luxe — lobster cassoulet recipe comes to us from David Penny, executive chef at The Great Estates of Niagara, which includes the Inniskillin, Jackson-Triggs, and Le Clos Jordanne wineries. You can easily leave out the lobster and use vegetable stock to make this a vegetarian meal. Serve it with some warm bread for a straightforward but sumptuous dinner.

Lobster Cassoulet Recipe

Prep Time:
45 minutes

Cook Time:
45 minutes

Serving Size:
6 servings

Ingredients

1
(15.5 ounce) can
white navy beans, drained and rinsed

1
pound
lobster meat, cooked & diced

2
cups
lobster stock

2
carrots, peeled and small diced

2
celery ribs, diced

1
small
fennel bulb, diced

2
small
onions, diced

2
cloves
garlic, minced

1
(14 ounce) can
diced tomatoes

2
tablespoons
tomato paste

1
teaspoon
ground cloves

1
tablespoon
parsley, chopped

1
tablespoon
thyme, chopped

olive oil, for sauteeing

Directions

In a large pot over medium heat, cook vegetables until translucent, about 5-10 minutes and season with salt and pepper.